Grilled Stone Fruit with Grilled Biscotti and Bourbon Whipped Cream

Ingredients

2

peaches

2

plums (or nectarines/apricots)

Vegetable oil, for oiling grill

1

cup heavy whipping cream

2

tbsp. powdered sugar

1

tbsp. bourbon

2

biscotti cookies

2

sprigs mint, stems removed

Directions

Preheat grill to medium high heat (375°). Clean and oil the grates.
In a bowl whip the cream, powdered sugar and bourbon until stiff peaks form. Place in the refrigerator until needed.
Halve the peaches and plums and remove the stones.
On the grill, place the fruit cut side down and grill for 4-5 minutes until you see charred marks. Flip and grill for 2 more minutes. Add the biscotti to the grill at this point. Grill about 1 minute per side, until toasted and you see grill marks.
Remove the fruit and biscotti. Let the fruit cool slightly,and then cut into 3-4 wedges per half.
On a large, long platter, mound the whipped cream covering the platter but still leaving room on the sides. Gently place the cut fruit over the whipped cream. Crumble the 2 biscotti cookies over the fruit and cream.Finish with torn pieces of mint.
Serve immediately before the whipped cream melts and while the fruit is still warm.

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